Sabudana Puri recipe

1 cup wheat flour (gehun ka atta)
1 cup refined flour (maida)
1/2 cup pea seeds (matar)
1/2 cup sago (saboodana)
1 green chilly (hari mirch)
1 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/4 tsp asafetida (hing)
1 tsp coriander powder (dhania)
clarified butter (ghee) for frying
How to make sabudane puri :
  • Soak sabudane for an hour.
  • Boil pea and then mash them.
  • Finely chop hari mirch.
  • Mix atta and maida along with salt and 1 tbsp oil.
  • Knead into dough and leave it covered for 1/2 an hour.
  • Heat 1 tbsp ghee in a pan and fry hing, lal mirch, dhania, 1/2 tsp namak, hari mirch, matar and sabudana for 1-2 minutes until water dries up.
  • Remove it from the flame and let it cool.
  • Make small balls of the dough and roll each into small chapatti.
  • Stuff these with the above mixture and again roll into thin and small puri.
  • Heat ghee in a pan.
  • Fry each puri in ghee.
  • When cooked on one side turn it and cook on the other side also until it turns light brown.
  • Serve them hot.

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| July 11th, 2011 | Posted in Navratri Recipes, Sabudana Puri |

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